Naked Fish Tacos

Name: Naked Fish Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 1 cup coleslaw mix; 1/4 cup chopped fresh cilantro; 1 green onion, sliced; 1 teaspoon chopped seeded jalapeno pepper; 4 teaspoons canola oil, divided; 2 teaspoons lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 2 tilapia fillets (6 ounces each); 1/2 medium ripe avocado, peeled and sliced

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.

This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

Ingredients

1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeno pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced

Directions

1. Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
2. Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.

Nutrition Facts

1 serving: 293 calories, 16g fat (2g saturated fat), 83mg cholesterol, 663mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.

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